Thursday, September 12, 2013

Baked Brown Rice Loaf

OK, this sounds weird, but it actually turned out delicious!  Give it a try for something different using rice!

A couple of slices from our Baked Brown Rice Loaf.

1 cup brown rice
2 cups chicken broth
2 tbl. butter
1 tsp. olive oil
8 oz. coarsely chopped mushrooms (peeled)
1 bunch green onions, chopped (including some of the green)
1 large carrot, grated
1 large clove of garlic, smashed & minced
2 eggs
1 cup cheddar cheese, grated
1/3 cup Greek yogurt
salt & peppe to taste
1 tbl. Parmesan cheese, grated

·         Cook the rice in the chicken broth until done, then allow to cool
·         Heat butter and olive oil in a medium skillet, over medium, until melted
·         Add mushrooms and cook until most of the liquid is gone
·         Add onions, carrot and garlic and cook another 3-4 minutes, until crisp-tender, then let cool
·         In a bowl, lightly beat the eggs
·         To the eggs, add the mushroom/onion/carrot mixture, cheddar, yogurt, and salt & pepper and mix well
·         Pur the egg mixture into the rice and mix well
·         Lightly grease a small loaf pan and pour the rice into the pan
·         Sprinkle the top of the loaf with the Parmesan cheese
·         Place another pan with ½” of water under the rice loaf pan in the oven
·         Bake at 375° for 1 hour.  Serve hot.

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